Just bring a salad! When an invitation to a picnic includes this
oftenmade request, these durable and delicious legume and grain salads
are ideal. Even after standing for a few warm hours, they keep their
looks without wilting, and they don't spoil. If the surface dries,
freshen it with a stir.

These high-carbohydrate salads contain a mix of ingredients that
form complete protein. In addition, they are very low in fat.

In a 2- to 3-quart pan, combine lentils, broth, dill seed, and
thyme; bring to a boil on high heat. Cover and simmer just until
lentils are tender to bite, 15 to 20 minutes; stir once or twice. Drain
reserving liquid. Let mixtures cool; if made ahead, cover and chill
both.*

Mix lentils with 4 to 6 tablespoons reserved liquid (just to
moisten), then add 1 tablespoon oil and the vinegar. Pour lentils onto
a platter or into bowl linited with cabbage leaves. Top lentils with
onion, cheese, and chopped mint; drizzle with 1 to 2 tablespoons more
oil. Garnish with mint sprigs. Serve.** Makes about 7 cups, 6 or 7
servings.

Peel carrots and cut into 1/4-inch dice. In a 10- to 12-inch fryig
pan, combine carrots, bouillon cubem and 1/2 cup water. Cook over high
heat until liquids boil away and a dark brown film forms in pan; stir
often. Add 2 to 3 tablespoons water and stir to free brown film.
Continue to cook until film forms again. Repeat rinsing and boiling dry
until carrots are dark brown, 3 to 4 more times, 15 to 20 minutes total.

In a 4- to 5-quart pan, cook onions and 1/2 cup water over high
heat until juices boil away and a dark brown film forms in pan, 15 to 20
minutes; stir often. Add 2 to 4 tablespoons water and stir to free
brown film.

Continue to cook until brown film forms again. Repeat rinsing and
boiling dry until onions are dark brown, 3 or 4 more times, about 10
more minutes.

Add wheat berries, chicken broth, dried chilies, and minced ginger.
Bring to a boil on high heat. Cover and simmer until wheat berries are
just tender to bite, 50 to 60 minutes; stir occasionally. Remove from
heat; drain and reserve cooking liquid.

In a small bowl, stir together until smooth 1/4 cup of reserved
cooking liquid, peanut butter, and jam. Stir into the wheat berries
along with the vinegar. Add soy sauce to taste. Cover salad and let
stand until cool.*

Stir about 2/3 of the chopped cilantro and green onions into wheat
berry mixture; pour salad into a bowl. Moisten to taste with reserved
cooking liquid. Mix remaining chopped cilantro and green onions and
sprinkel onto salad, then top with peanuts and serve.** Makes 6 cups, 4
to 6 servings.